Braised Beef: The Perfect Sunday Dinner

Ingredients

• 3 pounds boneless beef chuck roast, cut into 3-4 inch pieces
• 1 tablespoon kosher salt
• 1 teaspoon ground black pepper
• 1 tablespoon extra-virgin olive oil






• 1 large yellow onion, cut into 1/4-inch cubes
• 3 large carrots, peeled and cut into 1/2-inch pieces
• 3 celery stalks, cut into 1/4-inch pieces







• 4 garlic cloves, chopped
• 1 cup dry red wine (Cabernet Sauvignon, Merlot, or Pinot Noir)
• 4 fresh thyme sprigs or 1 teaspoon dried thyme
• 1 cup low-sodium beef broth




• Mashed potatoes for serving

Instructions

1. Preheat oven to 325°F.
2. Pat beef dry and season with salt and pepper.
3. Heat oil in a Dutch oven over medium heat.
4. Sear beef in batches until golden-brown on all sides.
5. Remove beef and set aside.
6. Add onions, carrots, and celery to the pot and cook until softened.
7. Add garlic and cook for 1 minute.
8. Return beef to the pot along with any accumulated juices.




9. Add wine, scraping up any browned bits.
10. Add thyme, broth, and salt.
11. Bring to a simmer and cover.





12. Transfer to oven and braise for 2 1/2 to 3 hours, or until beef is tender.
13. Remove from oven and let rest for 10 minutes.
14. Garnish with fresh thyme and serve with mashed potatoes.

Tips

• Choose a decent wine that you would drink on its own.
• Sear beef in batches to get a good crust.




• Cook beef until tender; it will never be tough if cooked long enough.
• If desired, reduce the braising liquid by simmering it on the stovetop.